Questions
in general & consuming/ Question
1
How would the toxic residues in
fruits and vegetables affect consumers?
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Answer
Because Thailand is an agricultural
country in a tropical zone with plenty of pests, there
is still a need to use pesticides in agricultural products,
especially fruits and vegetables. However, these chemicals
must be used strictly according to instructions to ensure
that the amount of toxic residue in the vegetables dont
exceed the safety limit. Hence if farmers lack responsibility
and use chemicals incorrectly, there will be a high level
of toxicity in vegetables sent to consumers. This can
cause accumulations of toxic, causing the weakening of
body for no reason. This is made worse if the consumers
fall into the category of infants and elderly because
they may accumulate more toxins and may cause serious
poisoning.
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Questions
in general & consuming/ Question 2
What is the risk for farmers using
a lot of chemicals during production?
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Answer
The dangers of pesticides come
from touching and breathing will occur to farmers that
performs a lot of spraying. Most consumers will receive
toxin from consuming vegetables with high level of
toxicity, therefore farmers who uses these chemicals
are at high risk. The dangers can be direct depending
on the amount receive, such as Nausea, vomiting, headache,
crying,
น้ำตาไหล ม่านตาหรี่ น้ำมูกน้ำลายไหล และเหงื่อออกมาก สั่น ชัก หายใจขัด ในรายที่รุนแรง
อาจถึงตาย
Because the breathing system and the heart might fail due to excessive amounts
received. The consumers will receive พิษเรื้อรัง
As mentioned above. Other than that the environment will be affected; soil might
be ruined, hardens and become unsuitable for growing.
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Questions
in general & consuming/ Question 3
Please give me some recommendations
in selecting vegetables and meat for safe consumption
and simple methods in cleaning out insecticides in
vegetables and meat.
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Answer
When choosing to buy vegetables
and meat, freshness is one of the main considerations.
Vegetables must be fresh and green; meat must not have
any smell or sliminess in addition to being tight and
fresh, not green, cloud or black. However, these are
no indications whether these foods contains toxic residue
or not. The safest way for consumers is to participate
in the reduction of toxic residue such as cleaning
before consumption. Study shows the changes in the
amount of toxic residue to be:
-Removing the outer leaf from a sample such as lettuce
proves effective in reducing the amount of residue. This
is because most of the residue is in the outer layer.
-Washing with water can reduce the amount of residue
as well; a washed green lettuce has 65% less residue,
the same percentage shows up when washed with a detergent.
-Boiling as used in households can reduce toxicity by
56% while washing with hot water will reduce toxicity
by 69%. An easy method would be to wash with clean water
using 3 baskets, with the first basket washing leafy
vegetables, then wash it again in the 2nd one, and leaving
the vegetables for a long time in the last basket.
If the products are vegetables and fruits that dont
require pealing then smooth softly on fruits skin.
If the fruit needs pealing then it must be washed before
hand, to prevent contamination while pealing. Well-cooked
vegetables will also require washing, since even if
heat can decomposes the toxin, washing first will make
the toxic mix with the water.
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Questions
in general & consuming/ Question 4
When vegetable sample was detected
by GT-test kit and has been rejected as it was not
safe. After rechecking by standard testing, the result
was in opposite which showed no residue detected. Do
you think it was fair for farmers?
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Answer
As renown by many people that
GT-test kit does not only give positive result in Phosphate
and Carbarmate types but also giving the positive result
with other poisons that changes or decomposes after
reacting with the plant tissue and forms a new chemical
that is even more toxic. In addition, in other changing
that happen to cell plant&vegetable to be poisonous
with enzyme, GT can also be detection while standard
testing cannot detect all poisons especially contaminate
poisons. Furthermore, in a single time of standard
testing takes a great amount of time. Therefore, rejecting
the sample at first would be admitted as from the result
of testing was unsafe at that time. Another reason
is that it was known that had the toxic leave in, so
it should not be supply to consumers. Even after that
the result was safe, the toxicity was really happening.
The Health Ministry announced in their 163rd announcement
(year 2538) give the definition of poisons, which leave
in food, not only pesticide and insecticide, but also
definite in
any impure poison substances which contaminate
or leave in foods From that we cannot know which poisons
are left; however, it can be detected by GT-test kit.(Do
not cover all kind of poisons) In this question will
be given the example of real situation; there was 3-MCPD
in seasoning sauce. The 3-MCPD was banned in many countries;
therefore, this was lead to research for reducing use
and minimizing control of this poisonous substance
even before it was permitted in food registry control
and right to sale in seasoning sauce. From this example,
there are many poisons and toxicities, which have never
found poisonous in food. It would be better if we have
any screening test that could quickly test the poison
before hand; although, it could not be specified types
of chemical.
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Note: these are frequently asked questions, therefore we didnt
include any names and company for credit.
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